Vadouvan yoghurt curry with chicken

Main Courses (Main course (4 servings))

Ingredients
500-600 g chicken filets or thighs
2 tbsp vegetable oil
1 onion, finely chopped
1 tbsp + 1 tsp vadouvan
(ready-made spice mix, a sort of curry)

300 ml Turkish or Greek yogurt
50 g ground almonds
1 tbsp rose water
pepper and salt
½ a bunch coriander, leaves roughly chopped

 

Preparation

Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat. Add 1 tablespoon of vadouvan to the onion and fry briefly. Place chicken thighs in the pan and fry them briefly from all sides. Pour the yogurt and rose water on the chicken and stir everything. Scrape the bottom of the pan.  Stir in ground almonds and ½ a teaspoon of salt. Let the chicken cook on low heat, with the lid on the pan yarn for 10 to 15 minutes. Stir in 1 more teaspoon of vadouvan just before the chicken is done and add salt and pepper. Sprinkle with coriander leaves. Keep a few leaves for decoration. Goes well with rice and/or lentils, naan or other flat bread and green beans.

Rose water

Rose water

The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.

ROSE ICE CREAM

ROSE ICE CREAM

Heat the water with sugar until the sugar is well dissolved.

Caesar salad with spring vegetables and rose petals

Caesar salad with spring vegetables and rose petals

Heat olive oil in a pan and fry the chicken on all sides.

Rose flavoured  sugar

Rose flavoured sugar

Here is another quick and easy recipe. Rose sugar is ideal as sweetener for teas or cakes, since it will give your beverages and sweets a nice rose flavour.

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.